Ninja BN601 food processor

Ingredients

• 4 medium Roma tomatoes, seeded and cut into 1-in pieces
• ½ small white onion, cut into 1-in pieces
• 1 small jalapeño, seeded and cut into pieces
• ½ cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and set the motor base on a dry, stable countertop.
2. 2Add the onion, jalapeño, and cilantro to the 9-cup bowl. Lock the lid before processing.
3. 3Pulse 4 to 6 times, until the aromatics are finely chopped but not wet.
4. 4Stop and wait until the blade fully stops before opening the lid and scraping down the bowl.
5. 5Add the tomatoes, lime juice, salt, and black pepper.
6. 6Pulse 3 to 5 times, until the tomatoes are chopped and the salsa still looks chunky.
7. 7Transfer to a serving bowl and refrigerate promptly if not serving right away.
8. 8Unplug the food processor, remove the blade carefully, wash removable parts, wipe the motor base only, and dry before storage.

Ingredients

• 2 ripe mangoes, peeled, pitted, and cut into 1-in pieces
• 1 medium English cucumber, seeded and cut into 1-in pieces
• ¼ small red onion, cut into pieces
• ½ small jalapeño, seeded
• ¼ cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• ½ tsp kosher salt

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and confirm the 9-cup bowl is seated correctly.
2. 2Add the red onion, jalapeño, and cilantro. Lock the lid before processing.
3. 3Pulse 4 to 6 times, until finely chopped.
4. 4Stop and wait for the blade to fully stop before opening and scraping the bowl.
5. 5Add the mango, cucumber, lime juice, and salt without packing the bowl tightly.
6. 6Pulse 3 to 5 times, until the salsa is chopped but still chunky and spoonable.
7. 7Transfer to a bowl and chill for 10 min before serving if desired.
8. 8Unplug the food processor and clean the removable parts carefully, keeping hands away from the blade edges.

Ingredients

• 2 cups corn kernels, fresh or thawed frozen
• 1 red bell pepper, seeded and cut into 1-in pieces
• ½ small red onion, cut into 1-in pieces
• 1 small poblano pepper, seeded and cut into 1-in pieces
• 2 tbsp olive oil, divided
• 2 tbsp fresh lime juice
• ½ tsp kosher salt
• ¼ tsp smoked paprika
• ¼ cup fresh cilantro leaves

Method

1. 1Heat 1 tbsp olive oil in a separate skillet over medium-high heat, then cook the corn and peppers for 6 to 8 min, until lightly browned.
2. 2Spread the cooked mixture on a plate and cool until no longer steaming before processing.
3. 3Fit the Ninja BN601 food processor with the chopping blade and place it on a dry, stable countertop.
4. 4Add the red onion and cilantro. Lock the lid and pulse 4 to 6 times, until finely chopped.
5. 5Stop and wait until the blade fully stops before opening the lid.
6. 6Add the cooled corn mixture, remaining 1 tbsp olive oil, lime juice, salt, and smoked paprika.
7. 7Pulse 3 to 5 times, until the relish is evenly chopped but not mashed.
8. 8Transfer to a bowl, refrigerate leftovers promptly, and clean the food processor after unplugging.

Ingredients

• 3 cups fresh pineapple, cut into 1-in pieces
• ½ small red onion, cut into pieces
• 1 jalapeño, seeded and cut into pieces
• ½ cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• ½ tsp kosher salt
• ¼ tsp chili powder

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and seat the 9-cup bowl securely on the base.
2. 2Add the red onion, jalapeño, and cilantro. Lock the lid before processing.
3. 3Pulse 5 to 7 times, until finely chopped.
4. 4Stop and wait until the blade fully stops before opening and scraping down the bowl.
5. 5Add the pineapple, lime juice, salt, and chili powder.
6. 6Pulse 3 to 5 times, until the pineapple is chopped into small juicy pieces, not puree.
7. 7Transfer to a serving bowl and refrigerate promptly if making ahead.
8. 8Unplug, remove the blade carefully, wash removable parts, wipe the base only, and dry well.

Ingredients

• 1 cup pitted Kalamata olives, drained
• 1 cup cherry tomatoes
• ¼ cup oil-packed sun-dried tomatoes, drained
• 1 small garlic clove
• 1 tbsp capers, drained
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• ¼ tsp black pepper
• 2 tbsp fresh parsley leaves

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and place the motor base away from water or heat.
2. 2Add the garlic and parsley. Lock the lid and pulse 3 to 5 times, until chopped.
3. 3Stop and wait for the blade to fully stop before opening the lid.
4. 4Add the olives, cherry tomatoes, sun-dried tomatoes, capers, lemon juice, olive oil, and black pepper.
5. 5Pulse 6 to 10 times, stopping while the tapenade is chunky and spreadable.
6. 6If pieces cling to the sides, stop, wait for the blade to stop, scrape, relock, and pulse once or twice more.
7. 7Transfer to a covered container and refrigerate until serving.
8. 8Unplug the processor and wash the removable parts soon after use so oily bits do not dry on the blade.

Ingredients

• 1 cup fresh parsley leaves and tender stems
• ½ cup fresh cilantro leaves
• 2 garlic cloves, peeled
• 1 small shallot, cut into pieces
• 2 tbsp red wine vinegar
• ½ cup olive oil
• ½ tsp kosher salt
• ¼ tsp red pepper flakes
• ¼ tsp black pepper

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and make sure the bowl and herbs are dry.
2. 2Add the garlic and shallot. Lock the lid and pulse 4 to 6 times, until finely chopped.
3. 3Stop and wait for the blade to fully stop before opening the lid.
4. 4Add the parsley, cilantro, vinegar, salt, red pepper flakes, and black pepper.
5. 5Pulse 6 to 8 times, until the herbs are chopped but still bright and leafy.
6. 6Add the olive oil and pulse 2 to 3 times, just until combined.
7. 7Transfer to a bowl and spoon over separately cooked steak, chicken, vegetables, beans, or potatoes.
8. 8Unplug and clean the processor, removing the sharp blade carefully before washing.

Ingredients

• 6 tomatillos, husked, rinsed, and quartered
• 1 ripe avocado, pitted, peeled, and cut into chunks
• ½ small white onion, cut into pieces
• 1 serrano pepper, seeded
• ½ cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• ½ tsp kosher salt
• 2 tbsp cold water, if needed

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and seat the bowl securely on the base.
2. 2Add the onion, serrano, and cilantro. Lock the lid before processing.
3. 3Pulse 5 to 7 times, until finely chopped.
4. 4Stop and wait until the blade fully stops before opening the lid.
5. 5Add the tomatillos, avocado, lime juice, and salt.
6. 6Pulse 4 to 7 times, until the salsa is chunky with small tomatillo pieces and creamy avocado throughout.
7. 7Add cold water 1 tbsp at a time only if the mixture is too thick to spoon.
8. 8Transfer to a bowl, refrigerate promptly, and clean the unplugged processor after use.

Ingredients

• 1 medium fennel bulb, cored and cut into 1-in pieces
• 1 crisp apple, cored and cut into 1-in pieces
• 1 small carrot, peeled and cut into 1-in pieces
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• ½ tsp Dijon mustard
• ¼ tsp kosher salt
• 2 tbsp chopped fennel fronds or parsley

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and prepare the fennel, apple, and carrot in 1-in pieces.
2. 2Add the fennel and carrot to the 9-cup bowl. Lock the lid before processing.
3. 3Pulse 5 to 7 times, until chopped into small crisp pieces.
4. 4Stop and wait until the blade fully stops before opening and scraping the bowl.
5. 5Add the apple, lemon juice, olive oil, honey, Dijon mustard, salt, and fennel fronds or parsley.
6. 6Pulse 3 to 5 times, until the apple is chopped and the dressing lightly coats the slaw.
7. 7Transfer to a bowl and chill for 10 min for a crisper texture.
8. 8Unplug, remove the blade carefully, wash removable parts, wipe the motor base only, and dry.

Ingredients

• 2 cups trimmed radishes, halved if large
• ½ cup fresh cilantro leaves
• ¼ small white onion, cut into pieces
• 1 tbsp fresh lime juice
• 1 tsp olive oil
• ½ tsp kosher salt
• ¼ tsp ground cumin
• ¼ tsp black pepper

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and make sure the radishes are clean and dry.
2. 2Add the onion and cilantro. Lock the lid and pulse 4 to 6 times, until chopped.
3. 3Stop and wait until the blade fully stops before opening the lid.
4. 4Add the radishes, lime juice, olive oil, salt, cumin, and black pepper.
5. 5Pulse 5 to 8 times, until the radishes are finely chopped but still crunchy.
6. 6If the mixture is uneven, stop, wait for the blade to stop, scrape, relock, and pulse once more.
7. 7Transfer to a small bowl and use as a fresh topping for separately cooked tacos or bowls.
8. 8Unplug and clean the removable parts, handling the blade carefully.

Ingredients

• 12 oz fresh cranberries, rinsed and picked over
• 1 seedless orange, peeled and cut into 1-in pieces
• 1 tsp finely grated orange zest
• ⅓ cup granulated sugar
• 2 tbsp honey
• ¼ tsp kosher salt
• ¼ tsp ground cinnamon
• ½ cup toasted pecans, optional

Method

1. 1Fit the Ninja BN601 food processor with the chopping blade and place it on a dry, stable countertop.
2. 2Add the cranberries to the 9-cup bowl, making sure they sit loosely around the blade.
3. 3Lock the lid and pulse 6 to 10 times, until coarsely chopped.
4. 4Stop and wait until the blade fully stops before opening and scraping down the bowl.
5. 5Add the orange pieces, orange zest, sugar, honey, salt, and cinnamon.
6. 6Pulse 5 to 8 times, until the relish is evenly chopped and juicy but not pureed.
7. 7Add the pecans, if using, and pulse 1 to 2 times just to mix.
8. 8Transfer to a covered container, refrigerate for at least 1 hr, and clean the unplugged processor after use.